Soupy Black Beans
Dive into the comforting warmth of Soupy Black Beans, a hearty and wholesome dish bursting with rich, smoky flavors and nourishing ingredients. This recipe starts with dried black beans, soaked to tender perfection, and simmered with aromatic spices like cumin, paprika, and oregano for a deeply flavorful broth. A sauté of yellow onion, garlic, and red bell pepper adds a vibrant base, while a bay leaf infuses the mix with fragrant earthy notes. Simmered slowly in vegetable broth until irresistibly creamy, this one-pot wonder is a simple yet satisfying meal. Perfect as a standalone bowl or paired with fluffy rice, it’s beautifully finished with a garnish of fresh cilantro and a squeeze of lime for a zesty kick. Ideal for meal prep or family dinners, this vegan and gluten-free recipe is the ultimate comfort food to warm your soul.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried black beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime lime, cut into wedges (for serving)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Rinse the dried black beans thoroughly in cold water and remove any debris or damaged beans.
Place the rinsed beans in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours. Alternatively, use the quick soak method: bring the beans and water to a boil, boil for 2 minutes, then remove from heat and let sit for 1 hour.
Drain and rinse the soaked beans before use.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and red bell pepper, cooking for another 2-3 minutes until fragrant.
Add the cumin powder, paprika, and dried oregano to the pot. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and add the rinsed black beans along with the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Let it simmer gently for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and creamy.
Check for seasoning during the last 15 minutes of cooking and adjust by adding salt and black pepper to taste.
Remove the bay leaf and discard. Serve the soupy black beans hot, garnished with fresh cilantro and a squeeze of lime, if desired.
Pair with rice or enjoy on their own as a hearty, flavorful bowl of comfort.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5034 mg | 219% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 25.4 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2961 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
